Re: First roasts with data logger
...and NO correct answers except the roast that tastes the best was roasted better than your previous roasts.
Serious!
Exactly. Small single changes to a "known good" heat application will yeild different results. They might be better results for your taste but wont be any more "correct".
The beauty of home roasting is that you can roast to suit your own taste.
The inverse of that is that the burden of commercial roasting is that you have to roast to an "average" taste.
Yep. A handfull of seconds at the end of the roast will certainly change the colour as will taking too long to cool it.
...but dont get too hung-up on colour. Using the Roast Monitor you can easily see the temperature and go by that, a couple of degrees later at the end of the roast will certainly change the result in the cup.
Most arabica* beans will crack at the same points (ish) for the same heat application. It might be 190-200C for first crack and 215-225C for second.
Typically the cracks will happen within a degree or two every time, the 10C span above is because everyone will have a different reading where the cracks happen in their own setup but once you know where your setup cracks... it should then they will do so there most of the time.
*range of cracks for arabica... Robusta crack a few degrees later as a rule of thumb.
Originally posted by 5D54585A570D3B0 link=1318770716/12#12 date=1319467076
Serious!
Originally posted by 7F5E48525C5552555C794278545D5D5E5E3B0 link=1318770716/13#13 date=1319486286
The beauty of home roasting is that you can roast to suit your own taste.
The inverse of that is that the burden of commercial roasting is that you have to roast to an "average" taste.
Originally posted by 5A494F565A553B0 link=1318770716/14#14 date=1319504347
...but dont get too hung-up on colour. Using the Roast Monitor you can easily see the temperature and go by that, a couple of degrees later at the end of the roast will certainly change the result in the cup.
Originally posted by 5A494F565A553B0 link=1318770716/14#14 date=1319504347
Typically the cracks will happen within a degree or two every time, the 10C span above is because everyone will have a different reading where the cracks happen in their own setup but once you know where your setup cracks... it should then they will do so there most of the time.
*range of cracks for arabica... Robusta crack a few degrees later as a rule of thumb.



Then there are the roasts where everything goes smoothly and i get the beans in the cooler sooner etc etc.
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